Caramel Coconut Delights
Rated 5.0 stars by 1 users
Servings
24
Prep Time
5 minutes
Cook Time
10-15 minutes
Ingredients
-
1 Cup MagicalButter
-
½ Cup Sugar
-
2 Cups All-Purpose Flour
-
¼ teaspoon Baking Powder
-
½ teaspoon Salt
-
2 tablespoons Milk
-
½ teaspoon Vanilla Extract
-
3 Cups Shredded Sweetened Coconut
-
20 ounces Caramel
-
4 tablespoons Milk
-
10 ounces Milk Chocolate Melting Wafers
-
Magical Spatulas
Shortbread Cookies
Toppings
Directions
In a large bowl cream together your butter and sugar until light and fluffy.
In a separate bowl whisk together the flour, baking powder, and salt.
Scrape down the bowl of your butter mixture and add in your flour. Add in your milk and vanilla.
Mix on medium speed if using a mixer or with your silicone spatula until your dough begins coming together into a ball.
Once combined, split dough into two, press into a disk and chill in the fridge for at least 1 hour.
After the dough has chilled, roll it out until about ¼ inch thick and cut your cookies out.
Bake at 350 for 10-15 minutes until the bottoms begin to turn golden brown.
Take cookies out and cool on the rack. Keep the oven on.
While your cookies are cooling, spread the shredded coconut onto a baking sheet and bake for about 10 minutes stirring frequently to avoid burning the coconut.
Remove from the oven when most of the coconut is light brown. Let cool and transfer to a medium sized bowl.
After the coconut and the cookies have cooled, begin the caramel. In a medium sized glass bowl melt down your caramel using your microwave or a double boiler.
After your caramel has begun to melt down add the 4 tbsp of milk and mix together using a silicone spatula.
Once your caramel reaches a uniform consistency pour half of it into the bowl with your coconut and mix together.
Using the other half of your caramel and a metal spatula coat your cookies with a layer of caramel.
Add your caramel toasted coconut to the cookie using your hands to form clusters and let them set.
After the toppings have set, melt down your milk chocolate and dip the bottom of your cookies. Place in the fridge for around 3 minutes for the chocolate to set.
After the toppings have set, melt down your milk chocolate and dip the bottom of your cookies. Place in the fridge for around 3 minutes for the chocolate to set.
Keep in the fridge using an airtight container for up to 2 weeks or up to 3 months in the freezer. Enjoy!
